Preparation

Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.

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Recent Review

This was very good and the rhubarb somewhat kept it's shape. However it was "soupier" than I thought it would be. I would cut down on the water for the tea and also up the amount of jasmine tea as it was fairly undetectable. Personally, I would also cut back on the ginger as it was a little too strong.